1 large eggplant, cut into 1/2 cm thick slices - 350g
1 tablespoon olive oil - 15ml
3 tablespoons grated Parmesan cheese - 21g
Salt, black pepper, and oregano to taste
1 minced garlic clove - 4g
400g of diced tomatoes (seeds removed)
100g of ricotta cheese
1 large eggplant, cut into 1/2 cm thick slices - 350g
1 tablespoon olive oil - 15ml
3 tablespoons grated Parmesan cheese - 21g
Salt, black pepper, and oregano to taste
1 minced garlic clove - 4g
400g of diced tomatoes (seeds removed)
100g of ricotta cheese
Heat a large skillet with a little water over medium heat
Bring to a simmer
Remove from heat and add sliced eggplant to the skillet
Let it sit for 5 minutes
Drain and pat dry with paper towels
Heat olive oil in a non-stick frying pan
Fry eggplant slices on both sides until golden brown
Mix together Parmesan cheese, salt, black pepper, oregano, and garlic with the diced tomatoes
Spread some of the mixture at the bottom of a square refractory dish
Top with eggplant and ricotta cheese
Finish by topping with the remaining tomato mixture
Bake in a moderate oven for about 30 minutes
Serve hot.
